Creamed Bouchot Mussels, Fourme d’Ambert, Herring Cromesquis

Creamed Bouchot Mussels, Fourme d’Ambert, Herring Cromesquis Print the recipe


  • 100 g Fourme d’Ambert,
  • 400 g Bouchot mussels,
  • 100 g fennel,
  • 50 g single cream,
  • 1 cl pastis,
  • 2 cl olive oil,
  • A bunch of dill,
  • Salt and pepper.

To make the cromesquis :

  • 100 g smoked herring,
  • 20 cl single cream,
  • 1 egg,
  • 80 g butter,
  • 30 g flour,
  • 30 g breadcrumbs,
  • Oil for frying.


  1. Rinse mussels; wash and finely chop the fennel.
  2. In a casserole dish, sweat the chopped fennel in butter, and then add the pastis and mussels. Cook until the mussels open.
  3. Remove and shell the mussels, then return the flesh to the casserole dish.
  4. Add the single cream and bring to the boil.
  5. Blend the mixture and strain.
  6. Chop the smoked herring, add 20 cl single cream and crush with a fork to form rillettes.
  7. Using a melon baller, make 8 butterballs and double coat in breadcrumbs by dipping the balls in flour, then egg, then breadcrumbs. Repeat the process.
  8. Fry the cromesquis in oil at 180°C then place on absorbent kitchen paper.
  9. Pierce each butterball to extract the melted butter and, using a fine icing bag (or a syringe), fill the balls with the herring rillettes.
  10. Tip the creamed mussels into a large bowl and add the diced Fourme d’Ambert with some sprigs of dill. Place two skewered herring cromesquis across the bowl.

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